JERSEY MIKES SUBS #12011 health score and inspection history

5-205.15(B) Maintain plumbing in good repair.///(1)Sprayer connection at 3 compartment sink has significant leak when turned off. (2) Drain under prep sink has black residue.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///(1)Floor of WI cooler has food debris present. (2) WI freezer has accumulation of ice on floor, shelves and AC vents.

Maintain physical facilities in good repair. ///Several doors on fountain station hanging and not well secured.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Sliding door track of meat counter has large amount of food debris.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Spillage in floor across from 3 compartment sink. (2)Drain under 3 compartment sink has build up.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Knife on prep table (next to bread oven) with other food debris.

Maintain all TCS foods at 41 F or below.///Tomatoes on line tempted at 50F. COS moved to WI cooler.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)///Sauce bottles not labeled with contents.

Clean the refuse storage area as often as necessary to maintain cleanliness.///Trash hanging out of the dumpster and debris around the storage area. (Shared dumpster)

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Tracks for the meat/cheese case has food debris present.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///Accumulation of cut deli meat on the floor.